Go Back
–+ servings
Dopiazeh Aloo Persian Potato Curry

Dopiazeh Aloo Persian Potato Curry

Dopiazeh Aloo Persian Potato Curry is a delightful vegetarian dish filled with aromatic spices and tender potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 4 cups Potatoes, cubed Yukon Gold or sweet potatoes are recommended.
  • 2 medium Onions, sliced Thinly sliced and caramelized.
  • 3 tablespoons Vegetable Oil Can substitute with olive oil or ghee.
  • 1/2 teaspoon Turmeric Essential for flavor and color.
  • 1 teaspoon Cumin Seeds Toasted in oil.
  • 1 teaspoon Coriander Powder Enhances earthy flavors.
  • 2 tablespoons Tomato Paste Adds umami richness.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Provides mild heat.
  • 1 to 1.5 cups Water Essential for simmering.
For the Finishing Touches
  • 1 tablespoon Fresh Lemon Juice Can substitute with lime juice.
  • 1/4 cup Fresh Cilantro Optional garnish.

Equipment

  • Heavy-bottomed pan

Method
 

Step-by-Step Instructions
  1. Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and toast for about 1 minute until fragrant.
  2. Add 2 sliced onions and sauté for 10-15 minutes until golden brown.
  3. Stir in 1/2 teaspoon of turmeric and 1 teaspoon of coriander powder, cooking for about 1 minute.
  4. Fold in 4 cups of cubed potatoes, sauté for 2-3 minutes to coat with spices.
  5. Mix in 2 tablespoons of tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  6. Pour in 1 to 1.5 cups of water, bring to a gentle boil, cover, and simmer for 20-25 minutes.
  7. Stir in the juice of half a fresh lemon, adjusting seasoning as needed.
  8. Simmer uncovered for an additional 5 minutes to thicken the sauce.
  9. Garnish with chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months in a freezer-safe container.

Tried this recipe?

Let us know how it was!